Cornbread with Epicurean Butter Chili Lime Flavored Butter

Chili Lime Cornbread

Prep time
10 min
Cook time
25 min
9 pieces


  • 4 oz. (½ cup) Epicurean Butter Chili Lime Flavored Butter
  • 1 cup flour
  • 1 cup cornmeal
  • ⅓ cup dark brown sugar
  • 1 ½ tsp. baking powder
  • ¼ tsp. baking soda
  • 1 ¼ tsp. salt
  • ½ cup milk
  • 1 cup plain full-fat yogurt
  • 1 egg

This Recipe calls for

Chili Lime Butter
Chili Lime Butter
3.5 oz tub


Pair this spicy, moist cornbread with a hot piping bowl of our Three Bean Chili… and more Epicurean Butter Chili Lime Flavored Butter.


  1. Preheat oven to 400 degrees. Melt Epicurean Butter Chili Lime Flavored Butter in the microwave or on the stovetop in a small pan over medium heat.
  2. Whisk together flour, cornmeal, brown sugar, baking powder, baking soda and salt. In another bowl, whisk together milk, yogurt and egg.
  3. Measure out 3 tablespoons of the melted butter and pour into an 8x8-inch pan. Swirl it around to coat the bottom and sides of pan.
  4. Add the rest of the butter to the milk/yogurt mixture, then add to the dry ingredients, mixing just until blended.
  5. Pour batter into the prepared pan and bake for 20-25 minutes until top springs back and a tester inserted into the center comes out clean.